Review on 🔥 Sunpentown SO-2007 Convection Oven with Wok Base and Advanced Heating Technology by Ebony Smith

I've been using convection ovens for years because I love how they seal the meat on the outside and brown it thoroughly and evenly while retaining the juices. Early models featured a dome that sat over a pan, allowing fat to drip down the sides. Then there were models with a heating element and a fan mounted on a lid and placed on a deep bowl. This eliminated the problem of liquid leakage, but sometimes I would touch the hot glass with the back of my hand while removing the flesh and say very nasty words. Sunpentown created the perfect design for their wok based model. No liquids leak out and I can remove the contents without burning myself. It stands on a stand so the hot bottom of the wok doesn't touch the worktop or table. This is the perfect oven for roasting whole chickens. There is enough room for birds up to 6-1/2 pounds. I roast chicken breast-side down on the provided grill and place some fresh rosemary or sage under the skin of the breast and thigh. The fat drips under the grid so your chicken doesn't sit in a puddle of fat. Back ribs and roast pork turn out amazingly juicy and tender. Popular vegetable dishes include acorns and zucchini baked with a little butter and brown sugar. If you're making nothing but roast potatoes in this oven, it's worth it. In my house, potato wedges are the favorite. Cut the potatoes lengthwise into wedges. I like red rose potatoes, but any variety will do. Coat the wedges with a lightly flavored oil, such as canola or corn, by pouring about 1/4 cup of the oil into a plastic bag and shaking. Arrange the slices on a wire rack so that they are not touching, sprinkle with salt and bake at 450°C for approx. 20 minutes. You will enjoy the best potatoes you have ever eaten. Suzanne in Southern California.